Cut the kumquats in half and remove the seeds with the tip of a knife. It’s tedious but not difficult.
Process about three-fourths of the kumquats in a food processor or blender to make puree. You’re looking for about 2/3 cup puree.
With mixer, beat together cream cheese and condensed milk until smooth. Add lemon juice, then continue beating until mixture is thickened. Stir in pureed kumquats, then fold in whipped topping. Pour into pie shell and chill for 2-3 hours. Garnish with fresh kumquats, as desired. Store pie in refrigerator.